in a mixing bowl, bring to gather the flours, spices, sesame seeds, ginger chilli mince, coriander and oil.

Using your hands mix everything together.

Add a tablespoon of yogurt at a time to bind the mix into a stiff dough.

Knead the dough well.

Cover and let it rest for 10 minutes.

After it has rested divide the dough into large marble sized dough balls.

Shape as cylinders or gnocchi or any shape you prefer.

In a sauce pan, bring water to boil.

Once the water comes to a boil add the shaped muthiya and cook till they float on the top.

Remove and set aside. DO not throw away the water. We will use up the to cook the khichda.

Smear the reserved Muthiya in some ghee or oil to prevent from sticking together.

For the Khichdo

Before you being preparing the Muthiya, was and soak the dal and rice separately.

While the Muthiya are cooking, place a heavy bottom saucepan on medium flame.

Add the soaked dal, water, cumin seeds, turmeric powder, hing, salt.

Cook the dal till it is 1/2 done.

Add the soaked rice, minced ginger chilli. Mix it all well.

Add more water it required. I also added the remaining water in which the Muthiya were cooked.

I needed to keep adding the water through the cook as I was not aware of the absorption capacity of rice.

Continue to cool till rice and dal are completely cooked to a mushy consistency. You will be able to see the grains of rice but not as whole.

It took at least 5 cups of water. You want the Khichdo to be of the consistency of thick cake batter. It also thickens as it cools.

To prepare the topping oil, place a tadka pan/small wok on medium flame.

Add the oil. Once the oil heats up add the peanuts and fry till one or two crackle.

Turn off the flame.

Immediately add the cumin seeds, curry leaves and red cilli powder.

Use the mix as topping.

To assemble the dish, serve the Khichdo, place the Muthiya, drizzle the oil and peanuts.

If you do not wish to make the topping you can serve it with ghee or raw peanut oil.

Khichdo is served with Chaash and plain Dahi.